Calling all chefs to the linkup! This week we are switching gears from fashion to food. Whether you’re a top chef or just learning your way around the kitchen, the ladies at Posh Pair and I want to see your favorite summer recipes!! See how to make their delicious Zucchini Squash ‘Pasta’ and Guacamole ‘Quesadilla’ here.
Today I thought I’d share this tomato tart recipe that I discovered from one of my favorite food bloggers, The Pioneer Woman. In her original recipe she assembled the tomato tart on a large flat pan, similar to a flatbread pizza. I decided to switch things up and create mini tarts in these cute ceramic dishes. That’s the best part about making a recipe your own. You can get creative with it, while still having some guidelines to look back on.
The bright colors of the heirloom tomatoes have summer written all over them! I’ve always loved tomatoes, so I knew this dish was going to be pretty darn tasty. Add in some caramelized onions and three different kinds of cheeses to the mix, and it’s game over.
Still, I always rely on my official taste tester to be the true judge, aka the hubby. He gobbled up the first batch in no time, then tried to nonchalantly ask if we were allowed to eat the rest. Success!
You can print out the recipe card above, or follow the step by step picture tutorial to make your very own tomato and onion tarts!
This recipe will make six small tarts, or two normal pies.
1. Melt butter in a large skillet. Add sliced onions and salt and pepper to taste. Cook for around 20 minutes or until onions are soft and golden brown in color. Set aside.
2. Preheat oven to 450 F. Make sure to defrost your dough ahead of time if it is frozen. I really liked using this organic pie dough from Whole Foods. It was really easy to use and hello! It’s organic! 🙂
Roll out dough to approximate size of bakeware, then press into greased dish(es).
4. Add a layer of caramelized onions to each dish.